Tuesday, July 3, 2012

Week 8 July 3rd, 2012
Happy Independence Day! We are celebrating with RED, WHITE, AND BLUE potatoes.
This Week’s Box:
Cucumbers Check out the link to 10 cool recipes below.
Squash/Zucchini. My oh my. It just wouldn’t be a great summer without getting tired of squash and zucchini!  Here is a link to 15 garden fresh squash and zucchini recipes.  http://www.thekitchn.com/summer-squash-15-recipes-for-z-120015  Try the Zucchini Garlic Soup.  It is good cold.  http://www.thekitchn.com/recipe-zucchini-1-32520
Sweet Peppers-Here they come! Most of the peppers are nice and big! All of the varieties of the peppers in your box are sweet, even the longer skinny types.  Those are an Italian frying type called Carmen.  They can be used the same as a bell pepper.
Garlic-  The garlic has dried nicely, so it should keep for 3-6 months at room temperature now.
Carrots- Sweet, crisp. Garden carrots are the best!  Check out the Roasted Carrot Stick Snack recipe below.
Kale-keep enjoying the greens!  At this point we never know how long they will last-especially in the upcoming weather.
Potatoes- RED WHITE AND BLUE  We have a medley of solid red, solid blue, red skinned whites, and white potatoes.  So beautiful!  Cook them all together using your favorite recipe.  Great for an All American potato salad.  *New potatoes*- This means that the potatoes are not fully mature.  These potatoes are flavorfully fresh, and delicately thin skinned.  Great roasted, boiled, scalloped, baked.  

My name is Elisa and I have been helping on the farm for the past month, and having a ton of fun at it, so I thought I would write about some of my favorite parts. First off, North Carolina is very different from California. There is so much life here, from the plentith of insects (the ones that are eating the kale- (Harlequin beetles) that we squish and the incredible diversity of caterpillars that we admire)all of the way up to the giant broad leafed poplar and walnut trees. And the farm seems no different. The cucumbers and squash are producing every day, the squash and zucchinis growing so much over night that if we miss one on one day it turns into a giant green arm-like thing the next day. And then there’s the peppers, sprouting so perfectly off of their stems, coming out all shiny and full. The potatoes and tomatoes are like little golden globes of sweetness, either buried under the ground like treasure to find or slowly blushing in the sun, getting ready to ripen on their vine. I also love the kale and chards ever presence, how it covers you in dew and that brasicca-like smell in the morning as you harvest it, and then rests in the shade when you are done. When I harvest the herbs it always feels like I’m a little garden fairy, collecting pretty smelling plants and then forming them into bundles. Come to think of it, my favorite task on the farm is picking the harvest for all of you.

 Our friend Elisa with beautiful kale

 Our friend Adam helping us with the flock of sheep and hens.

Adam and Elisa have been helping on the farm for a month!

Roasted Carrot Stick Snack
Best when served hot out of the oven, these healthful substitutes for French fries are loaded with vitamin A.
6 medium carrots (1 lb.)
2 to 3 tsp olive oil
2 Tbsp. snipped fresh dillweed or basil
Coarse sea salt or salt

1. Preheat oven to 475F.  Peel carrots.  Cut carrots into strips about 3 inches long and ½ inch wide.
2.  In a large bowl combine olive oil and snipped dillweed or basil.  Add carrots; toss to coat.
3.  In a 15x10x1 inch baking pan spread carrots in a single layer.  Roast, uncovered, about 10 minutes or until carrots are just tender, stirring once.  Sprinkle with coarse salt.  Makes 6 side dish or snack servings. 
Roasted New Potato Salad
From Better Homes and Gardens Annual Recipes 2001
Retain nutritional value and add color to the salad by leaving the skins on the new potatoes.
1 ½ pounds of new potatoes, quartered or chunked into 1 inch pieces
3 Tbsp. olive oil or cooking oil
2 cloves garlic, minced
4 tsp. snipped fresh rosemary or 1 ¼ tsp. dried rosemary, crushed
½ tsp salt
¼ tsp pepper
1 small can of chunk white tuna (water pack), drained and broken into chunks
1 6-oz can pitted ripe olives
1 large green sweet pepper, cut into bit-size pieces
12 tiny pear-shaped red and/or yellow tomatoes, halved; or cherry tomatoes, halved
1 recipe Herb Vinaigrette

1.     Preheat oven to 450 F. Place potatoes in a 13x9x2 inch pan.  Combine oil, garlic, rosemary, salt and pepper.  Drizzle over potatoes; toss gently to coat. Roast, uncovered, for 35 to 40 minutes or until tender and brown on the edges, stirring every 10 minutes.  Cool slightly.
2.     Meanwhile, in a large bowl combine tuna, olives, green pepper, and tomatoes.  Add the potatoes.  Toss with the Herb Vinaigrette or bottled Italian dressing.  Cover; chill for up to 24 hours. Garnish with fresh rosemary springs, if desired.  Makes 8 servings.

Herb Vinaigrette
In a screw-top jar combine 1/3 cup olive oil or salad oil; 1/3 cup white wine vinegar; 1 tablespoon snipped thyme or basil or 1 teaspoon dried thyme or basil, crushed; 1 teaspoon sugar; 1 teaspoon coarse-grain brown mustard or Dijon-style mustard; ¼ teaspoon salt; and ¼ teaspoon pepper.  Cover and shake well.  Store in the refrigerator for up to 2 weeks.  Shake before serving.

Liina’s Roasted Rosemary Potatoes
My friend Liina made this recipe at least once a week during college, filling the Warren Wilson College Eco-Dorm kitchen and common room with the cozy aroma of rosemary.

2 1/2 pounds of potatoes, quartered or chunked into 1 inch by 1 inch pieces
4 Tbsp. olive oil or cooking oil
2 cloves garlic, minced (Liina left out the garlic)
5 Tbsp. snipped fresh rosemary or 2 Tbsp. dried rosemary, crushed
½ tsp salt
¼ tsp pepper

1. Preheat oven to 375 F. Place potatoes in gallon bag or very large Tupperware tub.  Add oil, garlic, rosemary, salt and pepper to potato container and shake well to mix. 

2.  Add seasoned potatoes to several shallow roasting pans or cookie sheets, keeping the potatoes from touching.  (I use at least large 3 pans.)   

3.   Roast, uncovered, for 40 to 60 minutes or until tender and brown on the edges, stirring every 10 minutes.  Add additional salt and pepper if desired.

15 wonderful garden-fresh Squash and Zucchini recipes.
     -from www.Thekitchn.com

Cool as a cucumbers: 10 Fresh Recipes for Summer
     -from www.Thekitchn.com

Your farmers,
 William and Marie

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